Chocolate Peanut Butter Chip Cookies are chewy chocolate cookies loaded with creamy peanut butter chips. The best part these easy to make cookies can be ready in just twenty minutes. Who doesn’t love the flavor of chocolate and peanut butter?
Sometimes I just crave chocolate. Well, crave isn’t really the right word sometimes I obsess over it. When I get like this the only thing to do is make a delicious chocolate dessert like these cookies or these Triple Chocolate Chip Cookies. Then again sometimes a cookie won’t do and then I make this Chocolate Bundt Cake. It might be safe to say that chocolate it my love language.
How to make Chocolate Peanut Butter Chip Cookies:
- In a large mixing bowl, use an electric mixer to cream together the butter and sugar until light and fluffy. Then add the eggs and vanilla and mix well.
- In separate mixing bowl whisk together the flour, cocoa powder, baking soda and salt until well combined.
- Combine the dry mixture into the wet mixture and stir until the ingredients are well combined.
- Using a spoon stir in the peanut butter chips
- With a medium sized cookie scoop spoon the cookie dough onto an ungreased cookie sheet and place in a preheated 350 degree oven.
- Bake for eight minutes then remove from oven. Next, using a spatula move the cookies to a wire rack to cool.
Note: When in the oven the cookies will puff up and spend out then while cooling the will flatten out to become thin and chewy. Be careful to not over bake the cookies as they will become crunchy and dry.
My tips for this recipe:
- The cookies should be slightly under baked when removed from the oven to ensure they will remain moist and chewy once cooled.
- Space your cookie dough out on the cookie sheet. The cookies spread while baking. Giving them room to spread will prevent them from loosing shape and becoming attached to each other in the oven.
- Do not grease the your baking pan when making these cookies. Coating the pan with nonstick spray or butter will create a greasy foundation causing the cookies to spread too much and become very thin. If you want you can use parchment paper or a silicone baking mat.
- Never preheat your cookie sheet when making cookies. This will prevent even baking and cause the cookies to become flat.
I recommend enjoying these with a big glass of milk. I’ve been known to have these with a glass of wine too. Sometimes a girl just need to enjoy herself at the end of long day.
Happy Cooking Y’all!
Susanne
Looking for more chocolate and peanut butter recipes? You’ll love these:
Chocolate Peanut Butter Haystacks
Peanut Butter Chocolate Chip Cookies
Easy Chocolate Peanut Butter Truffles
Chocolate Peanut Butter Blossoms
Chocolate Peanut Butter Chip Cookies
Ingredients
- 1 cup plus 2 tablespoons butter softened
- 2 cups sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 10 oz package peanut butter chips
Instructions
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In a large mixing bowl use an electric mixer to cream together the butter and sugar until light and fluffy. Add the eggs and vanilla then mix until combined
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In a medium mixing bowl whisk together the flour, cocoa powder, baking soda, and salt
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Add the dry mixture into the wet mixture and stir until well combined
-
With a spoon stir in peanut butter chips reserving some to press into the tops of the scoops fo dough
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Scoop the dough into balls and place on an ungreased cookie sheet.
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Beke a 350 degrees for 8 minutes, then remove cookies from oven and use a spatula to move the cookies to a wire rack to cool.
Recipe Notes
The cookies should be slightly under baked when removed from the oven to ensure they will remain moist and chewy once cooled.
Space your cookie dough out on the cookie sheet. The cookies spread while baking. Giving them room to spread will prevent them from loosing shape and becoming attached to each other in the oven.
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